Glossary (talk like a chef): Rising

Rising

"Pousse" (rising) is the french term used in bakery to describe the resting time during which the dough rises, i.e. swells thanks to the action of the yeast or leaven.
During rising, the yeast ferments the sugars present in the dough, producing carbon dioxide which forms bubbles and increases the volume of the dough.
This gives breads and pastries their light, airy texture.
The dough will grow during 2 phases of the bread-making process: the pointing (mainly) and the priming.

Example: "Push the dough for 1 hour"